英和和英

発音

• IPA^(key): /t͡ʃuːəˈbɪlɪti/
• ハイフネーション: chew‧a‧bil‧i‧ty
• 韻: -ɪlɪti

名詞

chewability (uncountable)

1. The quality or degree of being chewable.
   • 1970, Endel Karmas, Meat product manufacture, Noyes Publications

     All criteria, namely, desirability, odor, flavor, crispness and chewability indicated that optimal temperature of cooking was 150° to 160°C. (302° to 320° F.) and that 130°C. (266°F.) was too low.

   • 1982, Abdelfattah Yousif Mohammed Nour, Bovine carcass characteristics: quality, yield, palatability, chemical composition, and mineral profile of early and late maturing breeds of cattle fed two diets in two locations and serially slaughtered over a wide weight range:

     Since a closer association was established between cross linkages between and within collagen fibers and meat tenderness, the elements which are involved in the cross linkage formation may be more related to the degree of toughness or chewability of meat.